search barefoot contessa

Perfect Roast Chicken

Photo: Melanie Acevedo

  • 1 5- to 6-pound roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons butter, melted
  • 1 Spanish onion, thickly sliced
  • 1 cup chicken stock, preferably homemade
  • 2 tablespoons all-purpose flour

Preheat the oven to 425 degrees.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken.

Roast the chicken for 1-1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.

Slice the chicken onto a platter and serve immediately with the warm gravy.

Copyright 1999, The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Share This

From the cookbook

The Barefoot Contessa Cookbook Cookbook Details

Keep In Touch!

Newsletter Signup

Sign up and I'll send you great recipes and entertaining ideas every week!

Delicious With

Cape Cod Chopped Salad

Cape Cod Chopped Salad

Starters

Beginner

Roasted Carrots

Roasted Carrots

Sides

Beginner

Garlic Roasted Potatoes

Garlic Roasted Potatoes

Sides

Beginner

Ultimate Pumpkin Pie with Rum Whipped Cream

Ultimate Pumpkin Pie with Rum Whipped Cream

Dessert

Intermediate

barefoot contessa

Cart

Looks like your cart is empty.

Head over to the Cookbooks and Shop.

Keep in touch!

Sign up and every week we'll send you a seasonal recipe, easy gardening idea, or fun entertaining tip that you can do at home. (Know that I respect your privacy and will never ever share your information.)

Ina